, Muskogee, OK


September 18, 2013

Peppers get attention at Market


Spanish pasta salad

Makes 8-10 servings

4 cup cooked, drained mixed-color spiral or macaroni pasta

1 1/2 cup salsa, divided

1 cup chopped red onion

2 cup chopped tomato

1 cup chopped red bell pepper

1 cup chopped green pepper

1 cup cooked black or red beans

1 cup cooked corn kernels

1 tablespoon minced cilantro

1. In a bowl, mix macaroni and 1/2 cup salsa.

2. Cool in refrigerator for 30 minutes, then add 1 cup salsa, onion, tomatoes, red and green peppers, beans, corn and cilantro.

3. Cover and refrigerate at least 1 hour.

For more information, reach Doug Walton at (918) 360-2012, or email him at

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